If you haven’t noticed I have a huge obsession with coconut oil. It has so many uses and can be used in just about any meal. Squash and coconut oil taste so good together.
Servings: 5
Prep time: 5 minutes
Cook time: 15 minutes
2 yellow squash sliced and cut in half
1 zucchini squash sliced and cut in half
1 red pepper diced (remove for nightshade free)
5 large fresh basil leaves diced
4 cloves garlic minced
1/4 onion diced
2 tablespoons coconut oil
Sea Salt & Black Pepper to taste
- Put coconut oil in a pan. Cook on high heat. When the oil is melted add onions, garlic, basil and red peppers.
- Once onions are browned add squash, keep the heat on high. Stir frequently.
- When squash is slightly browned add salt and pepper turn off fire and serve immediately.